Removing Legs & Thighs of a Christmas Duck Recipe

Video Transcript

"My name is Brandon Sarkis on behalf of Expert Village. Today I'm going to show you how to roast a traditional Christmas duck with red currant jelly sauce. Now for our legs and thighs. This is just like cutting up a turkey or a chicken if you've ever done that, for the most part, you cut straight, ow, that's very hot inside. Cut right around the thigh into the hip joint, which is right here. Sometimes when you truss them it makes everything hard to get to because it pulls everything in like that so we're going to see inside here, the hip joint of our very hot duck. The thing about this duck is I think I should have let him rest a little longer. Slice the back and our hip joint is right here so we are just going to work our way around it so we can actually see the hip joint, there is our bone. Tip the knife in there and give it a good twist. As a good rule as far as doneness go, if you are getting colors like pink like I'm getting here, and it is a tiny trace of blood in the juices, that's about a medium to medium rare duck. There is a duck leg. If you are getting just very little pink obviously that is going to be a medium to medium well duck and if you are getting just clear juices that is well done. The only time I would cook it well done is one, if I am serving it around a bunch of paranoid people or if I am serving a whole duck that I know is going to sit for a little bit or if I am going to glaze the duck, then I would do that. Let's get inside that hip joint which is giving me some hassling. There you go, tip the knife in there, whole duck leg, beautiful. Once again this side seems easier for me for some reason."